Ingredients
16 fl oz Coconut Milk, full fat
1 tsp Pure Vanilla Extract
1/2 cup Almond Butter
1/2 cup Cocoa Powder, Organic, sifted
3 Egg Yolk
3/4 cup Maple Syrup, Grade B
Process
Combine all ingredients (except almond butter) in a sauce pan.
Bring to a low boil while whisking.
Remove from heat and let cool.
Strain mixture into a medium-sized mixing bowl, and cover with plastic wrap.
Chill mixture in refrigerator for 2 hours.
Place mixture in an ice cream maker, and run until the desired consistency is reached.
When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.
Serve with sliced banana and chopped almonds if desired.
Notes
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
source: primalpalate
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